sausage time

Once a year DH goes off to an old work colleagues house where a group of blokes make Italian sausages.  He brings them home, hangs them for a couple of weeks before he cryovacs them.  Everyone just loves them, but we have learned over the years that they must last for twelve months...so... NO you can't have some.  Everyone wants to take just one packet.  We love to share it with our friends and family, but don't hand it out willy nilly!

This year there were lots of casings left, so hubby and his mate decided to bring them home and make some more.  So, I ordered the pork and picked it up this morning.  Before I went, I looked online for some sausage recipes to make.  I found this fantastic link here that lists an amazing assortment.  I picked these three to try because I had all the ingredients in the pantry except the meat - Italian Beef & Garlic, Chicken & Onion Sausage and Lebanese Kabob Sausage.  

Ingredients sorted, I started to mix.

The beef & garlic and lebanese were easy really.  Skinning & boning two and half kilo's of chicken legs is NOT fun.  Gee, was I glad that was over.  My friend (we are sharing with) came over and we shared a few drinks, medicinal purposes of course - to get us through the rest of the night - and of course to go with the fantastic game of Aussie Rules football that was on - GO THE MIGHTY EAGLES - sorry, had to get that in, just in case there's any Geelong supporters out there!!!

Sausage making on the go tomorrow, will post you all the gritty details!!

Have a fantastic weekend :)